Squash and stilton veggie toad in the hole
- February 2018
- Serves 6
- Hands-on time 15 min, oven time 50-55 min
This veggie toad in the hole replaces sausages with caramelised roasted squash, before being dotted with stilton and baked until gooey and oozing.
- Vegetarian recipes
- 22.9g (9.3g saturated)
- 47.9g (14.4g sugars)
- 1 coquina or butternut squash, deseeded, cut into wedges
- 2 small red onions, cut into chunky slices
- 3 whole peeled garlic cloves, bashed with the flat of a knife
- 4 rosemary springs (leaves from 2 of them finely chopped)æ
- 4 tbsp olive oil
- 225g plain flour, sifted
- Pinch baking powder
- 4 large free-range eggs
- 300ml whole milk
- 2 tsp dijon mustard
- 150g stilton, crumbled (or cheddar or a soft goat’s cheese)
- 3 tbsp redcurrant jelly
- Heat the oven to 200C/180C fan/gas 6. Put the squash, onions, garlic cloves and the 2 rosemary sprigs (torn into smaller sprigs) in a roasting tin. Drizzle with 2 tbsp of the oil and roast for 30 minutes until tender and starting to caramelise.
- Sift the flour and baking powder into a large mixing bowl, then make a well in the centre. Crack in the eggs, then pour in the milk. Use a balloon whisk to mix to a smooth batter (you should see bubbles start to appear). Season, then whisk in the chopped rosemary and mustard.
- Discard the rosemary sprigs from the roast squash, then transfer to a 1.5 litre baking dish. Drizzle with the remaining 2 tbsp oil, dot the cheese and redcurrant jelly over, then pour in the batter to fill the gaps. Bake for 20-25 minutes until the batter is puffed, golden and cooked through (it will pull away from the sides). Serve with a green salad or with steamed broccoli and the gravy from the classic recipe.
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